For the love of butter!

Pecan Pie

I had some sweet short crust pastry left over from a previous bake so it was clearly time for PECAN PIE! I rolled out my pastry and blind baked it until golden and then filled the pastry case with a lovely, gooey pecan mixture baked at 180°C for half an hour. Here’s what was inside:

75g golden caster sugar

100g dark brown sugar

3 large eggs

50g melted butter

100g smashed up pecan

100g whole pecans

Blob of vanilla extract

1tsp cinnamon

100ml treacle

Here’s my Blue Peter moment, before and after baking. Oh yes, that tart tin I stole from my mum two years ago has done me proud today. 🙂 Popped out nicely too – I never forget to grease the tin now as I had a caramel shortbread disaster many a year ago. Nothing quite like learning the hard way. Something rather special about treacle, it just gives food that extra push into naughty dessert land. Yes, that is a place that I visit frequently and would recommend at this time of year. I fed this pie to my nearest and dearest with a big blob of double cream. No Sunday blues today…..